Lemon infuses this layered masterpiece in three ways: zested into the batter, in a tart syrup that gets drizzled over the cakes, and in a thick lemon curd frosting.
This recipe is based on one in Please to the Table (Workman, 1990) by Anya von Bremzen.
This recipe comes from the chief of the Arcata Fire Department in Humboldt County, California and is considered an all-time favorite among the fireman.
This decadent cake has eight layers—each with a sprinkling of powdered peanut butter cups.
This lovely pie benefits from both a terrific crust and a fantastic custard filling.
This delicious cake, popular at afternoon teas in England, was named in honor of Queen Victoria.
This scrumptious coffee cake is made with medjool dates, which are prized for their rich caramel flavor.
Pavola's are a popular dessert in New Zealand.
This cream-and-fruit-topped dessert evolved from years of recipe-swapping among the women of New Zealand.
Our home-style version of the Missouri Baking Co.'s specialty cake is frosted, but not decorated.
The addition of fresh raspberries makes for a sweet surprise in this otherwise standard lemon meringue pie.
This recipe starts with pasta frolla (“soft dough”) from Carol Fields’s The Italian Baker (HarperCollins, 1985).
Refreshing and moist, this cake is a lovely compliment to a hearty meal.
This dish bursts with flavor when made with a true artisanal British farmhouse cheese.
Anchored on a tender, buttery pistachio shortcrust, this Middle-Eastern-influenced tart is filled with a creamy and bright white chocolate-orange ganache, accented with a few drops of rose water to lend a floral note. It's topped off with pomegranate meringue, swirled and spiked with a spatula and then browned with a torch to highlight the peaks and folds that form the petals of a large pink rose.
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